59 French Feast French onion soup, beef broth, puff pastry Beet and apple salad, mixed greens, shaved fennel, candied pecans, radish, Paradise blue cheese, Dijon vinaigrette (V, GF, N) “Niçoise salad”, gem lettuce, green beans, potato, tomato, red onion, egg, olives, radish, lemon vinaigrette (V, GF) “Coq au vin” herb roasted chicken, smoked turkey, carrots, pearl onions, wild mushrooms, fine herbs (GF) Slow roasted black peppered beef tenderloin, asparagus, bordelaise sauce (GF, DF) Pommes purée, beurre (V, GF) Green beans almondine, garlic, lemons, herbs (VE, GF, N) Mini le brownie (V) Mini sour cherry clafoutis (V) Minimum guarantee of 25 guests
Banquet-Menu
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